Grilled Vegetable Pasta Salad


Grilled Vegetable Pasta Salad

Recipe by Chef ShamyCourse: Lunch, Dinner, Sides


Prep time


Cooking time




  • 2 zucchini, cut into spears

  • 2 yellow squash, cut into spears

  • 1 red bell pepper, cut into sections

  • ½ red onion

  • 3 oz Chef Shamy Garlic Butter, melted

  • Salt and pepper, to taste

  • ⅓ cup olive oil

  • 1 T balsamic vinegar

  • 1 T mayonnaise

  • ½ T Dijon mustard

  • ½ tsp Italian seasoning.

  • Salt and pepper, to taste

  • 1 lb penne pasta

  • 1 pint grape tomatoes

  • ¼ cup chopped fresh parsley


  • Preheat grill to medium high heat.
  • Place zucchini, yellow squash, red peppers, and onion on the grill. Brush with Garlic Butter. Flip and repeat until vegetables are cooked. Remove from grill. Don’t forget that some veggies will cook faster than others.
  • Cut grilled vegetables into bite sized pieces, and set aside.
  • To make the vinaigrette, whisk olive oil, balsamic vinegar, mustard, Italian seasoning, salt, and pepper until completely combined.
  • Meanwhile, boil pasta according to package directions, then drain.
  • In a large bowl, combine cooked pasta, grilled veggies, grape tomatoes, and parsley. Toss everything in the vinaigrette
  • Can be served immediately or can be made early and kept in the fridge.